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Baked Triple Veggie Dip Recipe

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This recipe for Baked Triple Veggie Dip is from The UW Health Verona Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. grated Parmesan cheese, divided
1 can (1 lb. 3 oz) asparagus spears, drained and chopped
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 can (8.5 oz) artichoke hearts, drained and chopped
1 container (8 oz) chive & onion cream cheese
1/2 c. mayo
Directions:
Directions:
Preheat oven to 375. Reserve 1/4 cup of parmesan cheese; set aside. Mix remaining 1 1/4 cup parmesan cheese and all remaining ingredients until blended. Spoon into 2 qt baking dish. Sprinkle with reserved 1/4 cup parmesan cheese. Bake 35 minutes or until lightly browned. Serve hot with crackers and veggies. Yield: 4 1/2 cups or 36 servings.

 

 

 

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